Pin it I threw this bowl together on a Wednesday night when my fridge was a chaotic mix of half-used vegetables and good intentions. The farro had been sitting in my pantry for months, and I wasn't even sure what to do with it until I remembered a grain bowl I'd had at a tiny café that closed during the pandemic. That night, the kitchen smelled like cumin and caramelized onions, and I realized I'd accidentally made something I actually wanted to eat again.
The first time I made this for friends, I panicked because I forgot to buy greens and thought the bowl would look boring. But when I pulled those roasted vegetables out of the oven, all golden and crispy at the edges, nobody cared. One friend scraped her bowl clean and asked if I'd written the recipe down, which I hadn't, so I had to recreate it the next day just to remember what I did.
Ingredients
- Farro: This chewy, nutty grain holds up to roasting and doesn't turn to mush when you store leftovers, unlike some other grains that get sad and sticky.
- Sweet potato: It caramelizes beautifully in the oven and adds a subtle sweetness that balances the earthy cumin.
- Red bell pepper: Roasting brings out its natural sugar, and it adds a pop of color that makes the bowl look like you tried.
- Zucchini: It gets tender and slightly browned, soaking up all the spices without falling apart.
- Red onion: The edges turn crispy and sweet, and they're honestly the best bites in the whole bowl.
- Broccoli florets: They crisp up in the oven and add a pleasant bitterness that cuts through the richness of the tahini.
- Olive oil: Use enough to coat everything well or the vegetables will steam instead of roast.
- Smoked paprika: This is what makes people ask what that smoky flavor is, even though there's no actual smoke involved.
- Ground cumin: It adds warmth and depth, and a little goes a long way.
- Tahini: The backbone of the dressing, it gets creamy and pourable when you whisk in warm water.
- Lemon juice: Freshly squeezed is better here because bottled lemon juice tastes flat and won't brighten the dressing the same way.
- Maple syrup: Just a touch to round out the tang and bitterness, not enough to make it sweet.
- Garlic: One small clove is all you need, any more and it'll overpower the tahini.
- Parsley: Fresh herb flavor without the aggressive punch of cilantro, which some people hate.
- Pumpkin seeds: Toasting them for a few minutes makes them nutty and crunchy, and they don't get soggy in the dressing.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so cleanup is as easy as crumpling paper. If you skip this step, you'll be scrubbing burnt paprika off the pan later.
- Cook the farro:
- Bring salted water to a boil, add the farro, then turn it down to a simmer and let it cook uncovered for about 25 to 30 minutes. It should be tender but still have a little chew, like a grain that knows what it's doing.
- Prep and season the vegetables:
- Toss all your chopped vegetables on the baking sheet with olive oil, smoked paprika, cumin, salt, and pepper. Use your hands to make sure everything is coated evenly, no sad dry pieces.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through so nothing burns. The sweet potatoes should be fork-tender and the onions should have crispy edges.
- Make the dressing:
- Whisk tahini, lemon juice, maple syrup, warm water, garlic, and salt in a small bowl until it's smooth and pourable. Add more water if it's too thick, it should drizzle easily.
- Build the bowls:
- Divide the cooked farro into four bowls, pile on the roasted vegetables, then drizzle the tahini dressing over the top. Finish with parsley, pumpkin seeds, and a lemon wedge if you want extra brightness.
Pin it I started making this bowl on Sundays and eating it throughout the week, and it became one of those meals that made me feel like I had my life together even when I didn't. There's something quietly satisfying about opening the fridge and knowing there's a real meal waiting, not just random ingredients that require a plan.
What to Do with Leftovers
Store the farro, vegetables, and dressing separately so nothing gets soggy. The grains and veggies keep well for up to four days in the fridge, and the dressing stays good for about a week. I've eaten this cold straight from the container at my desk more times than I'd like to admit, and it's still good.
How to Make It Your Own
Swap the farro for quinoa if you need it gluten-free, or use whatever grain you already have open. I've added chickpeas for extra protein, crumbled feta when I'm feeling indulgent, and even stirred in leftover roasted chicken. The dressing works on almost anything, so don't be afraid to experiment with different vegetables depending on what's in season or what needs to be used up.
Serving Suggestions
This bowl is filling enough to stand alone, but it also works as a side dish next to grilled fish or roasted chicken. I've served it at casual dinners where everyone builds their own bowl, and it always disappears fast.
- Add a soft-boiled egg on top for richness and extra protein.
- Toss in some arugula or spinach right before serving for freshness.
- Drizzle with hot sauce or sprinkle chili flakes if you like heat.
Pin it This bowl won't change your life, but it might make your weeknights easier and your lunches something to look forward to. That's enough for me.
Recipe FAQs
- → What is the best way to cook farro for this dish?
Simmer farro in salted water for 25–30 minutes until tender, then drain to remove excess water before combining with the vegetables.
- → Can I substitute the vegetables used here?
Yes, seasonal veggies like carrots or Brussels sprouts work well and can be swapped based on preference or availability.
- → How can I make the lemon-tahini dressing smoother?
Whisk the tahini with lemon juice, warm water, honey or maple syrup, garlic, and salt, adding more warm water as needed to achieve a creamy, pourable consistency.
- → Is there a way to add more protein to this bowl?
Adding feta cheese or a soft-boiled egg atop the bowl boosts protein, keeping in mind any dietary restrictions.
- → What spices enhance the roasted vegetables flavor?
Smoked paprika and ground cumin add warm, earthy notes that complement the natural sweetness of the roasted vegetables.